naa a22 4500 510726585 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0781-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0781-1 Effect of UV-Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties [Elektronische Daten] [Víctor Falguera, Salvador Garza, Jordi Pagán, Alfonso Garvín, Albert Ibarz] The influence of ultraviolet-visible irradiation on some quality attributes (pH, soluble solids content, color parameters, absorption spectrum, vitamin C, total acidity, total phenolics, formol index, and total and reducing sugars) and polyphenol oxidase, peroxidase, and pectinmethylesterase activities of fresh grape juices was investigated. Grape juice was made from two varieties of white grapes (Victoria and Dauphine) and two varieties of pink grapes (Emperor and Red Globe). Each juice was irradiated for 140min with a high-pressure mercury lamp of 400W that emits in a range between 250 and 740nm. Polyphenol oxidase was not completely inactivated during irradiation, reducing only 80% of its initial activity in juices from white grapes and only 50% in those from pink grapes. On the contrary, peroxidase was completely inactivated. A slight or nonexistent variation was observed in most of the measured physicochemical parameters, showing high stability during irradiation. Only vitamin C and color had a significant variation, with an average decrease of 30% for vitamin C in all varieties and a more important variation of color parameters in the pink varieties than in the white ones. Springer Science+Business Media, LLC, 2012 Ultraviolet irradiation nationallicence Grape juice nationallicence Physicochemical properties nationallicence Polyphenol oxidase nationallicence Peroxidase nationallicence Falguera Víctor Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Garza Salvador Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Pagán Jordi Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Garvín Alfonso Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Ibarz Albert Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2223-2229 1935-5130 6:8<2223 2013 6 11947 https://doi.org/10.1007/s11947-012-0781-1 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0781-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Falguera Víctor Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Garza Salvador Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Pagán Jordi Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Garvín Alfonso Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 700 1- Ibarz Albert Departament de Tecnologia d'Aliments, Universitat de Lleida, Av. Rovira Roure, 191, 25198, Lleida, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2223-2229 1935-5130 6:8<2223 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer